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Sensational Sandwiches

Exciting new ideas for the classic lunchtime staple.

By Annabel Karmel | November , 2009
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How good do these sandwiches look? Seriously. Mouthwateringly good, right? Just wait until you see the others. Sandwiches are the go-to food. There's nothing simpler yet more perfect, and building one is an art form. A tasty, tasty art form. And the varieties are endless: ham, tuna, tofu? Yes, please! Whole grain, rye, pumpernickel? Keep it coming. Here we offer a few unique ideas for ingredient combinations, plus a couple of fresh ways to shape your sandwich. These beauties provide a welcome break from those Thanksgiving leftovers.

 

Shrimp and Arugula with Tomato Mayo

 

 

Ingredients
Handful of arugula, trimmed and chopped
4 slices whole-grain bread
1/2 cup small peeled cooked shrimp
2 Tbsp light mayonnaise
1 Tbsp ketchup
1 tomato, seeded and diced
A little paprika (optional)

1. Place a layer of arugula on two slices of bread.
2. Mix the shrimp, mayonnaise, ketchup, and tomatoes. Spoon the mixture onto the arugula. Sprinkle with a little paprika if using.
3. Sandwich together with the remaining bread, and cut into quarters.

Makes 2 servings

Kiddie Sushi-Style Rolls

 

 

Ingredients
2 slices of bread, crusts removed
1/2 of a 6-oz can of tuna, or about 1/4 of a 14-oz can of salmon
1 1/2 Tbsp ketchup
2 drops of hot sauce
2 Tbsp light mayonnaise
2" piece of cucumber, cut into strips
2" piece of carrot, coarsely grated

1. Using a rolling pin, flatten the bread to about 1⁄8" thick.
2. Mix the tuna or salmon together with the ketchup, hot sauce, and half of the mayo. Spread the remaining mayo over the bread and then spoon the fish onto the bread in a line about a quarter of an inch from the edge. Arrange the cucumber strips on one side of the fish and the grated carrot on the other.
3. Roll up from the fish end and press down to seal. Trim ends using a sharp knife, then cut into three little rolls.

Makes 1 serving

Egg Heads
 

 

Ingredients
7 hard-boiled eggs
1/4 cup light mayonnaise
Salt and freshly ground black pepper
4 slices bread

Face decorations:
Sliced bell pepper, grated carrot, olives, salami, gherkins, chives, basil, peas, and celery

1. Slice two of the eggs and set aside eight of the slices for the eyes. Place the remaining pieces in a bowl with the remaining five eggs. Mash with a fork, add the mayonnaise, and season with salt and pepper to taste.
2. Cover all four slices of bread with egg mixture. Make the faces using the meats and veggie decorations.

Makes 4 servings

Tuna with Tomatoes and Corn

Image includes sandwiches listed below.

 

Ingredients
1 6-oz can of tuna, drained
2 Tbsp light mayonnaise
1 Tbsp ketchup
2 sun-dried tomatoes in oil, chopped
1 scallion, finely sliced
2 Tbsp canned corn
1 mini baguette

1. Flake the tuna with a fork and mix with the mayonnaise and ketchup. Stir in the tomatoes, scallions, and corn.
2. Slice the baguette in half and fill the inside with the tuna mixture.

Makes 1 serving

 

Smoked Salmon and Cream Cheese

Ingredients
1 mini baguette
2 Tbsp cream cheese
1 tsp snipped fresh chives
Few slices cucumber (optional)
Sliced smoked salmon
Squeeze of lemon juice
Freshly ground black pepper (optional)

Slice the baguette in half lengthwise. Mix together the cream cheese and chives and spread over the base of the baguette. Lay the cucumber (if using) and smoked salmon on top and squeeze a little lemon juice over it. Finish with a grinding of black pepper (if using).

Makes 1 serving

Peanut Butter, Jelly, and Banana

Ingredients
1 mini baguette
1 heaping Tbsp peanut butter
1 Tbsp grape jelly or strawberry or raspberry jam
1 small banana, sliced

Slice the baguette in half lengthwise. Spread the peanut butter over one side of the baguette. Spread the jelly or jam over the peanut butter and top with the sliced banana.

Makes 1 serving

Egg and Alfalfa Sprouts

Ingredients
2 eggs
2 Tbsp mayonnaise
Pat of softened butter or margarine
Salt and freshly ground black pepper
Handful of alfalfa sprouts

1. Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat and simmer for 7 to 8 minutes.
2. Drain the eggs and cool them under cold water. When they are cold, peel off the shells.
3. Chop the eggs and put in a bowl together with mayonnaise, butter or margarine, and salt and pepper and mix well. Finally, stir in the alfalfa sprouts.

Makes 1 serving

About the Author

Annabel Karmel is the author of 16 best-selling books on cooking for families, including First Meals, Lunch Boxes and Snacks, and Favorite Family Meals.

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